Pierogi (Traditional Polish and Slovak Dumplings)

Dumplings stuffed with potatoes, cheese, meat, or cabbage, served boiled or pan-fried.

Ingredients (Serves 4–6)

For the dough:

• 500 g all-purpose flour

• 1 egg

• 200 ml warm water

• 1 tsp salt

• 2 tbsp vegetable oil or melted butter

For the filling (savory option – potato and cheese):

• 400 g potatoes, peeled and boiled

• 200 g farmer’s cheese or bryndza

• 1 small onion, finely chopped and sautéed

• Salt and pepper, to taste

Optional sweet filling:

• Mashed fruit, sweetened cottage cheese, or jam

To Serve:

• Butter or oil for frying

• Sour cream or crispy onions

Preparation

1. Prepare the dough:

   • In a bowl, combine flour and salt.

   • Add egg, warm water, and oil or butter.

   • Knead until smooth and elastic, then let rest for 20–30 minutes.

2. Prepare the filling:

   • For savory pierogi, mash boiled potatoes and mix with cheese and sautéed onions.

   • Season with salt and pepper.

3. Shape the pierogi:

   • Roll dough thinly and cut into circles (about 8–10 cm in diameter).

   • Place a spoonful of filling in the center and fold the dough over, sealing edges tightly.

4. Cook the pierogi:

   • Bring a large pot of salted water to a boil.

   • Boil pierogi in batches for 3–5 minutes, until they float to the surface.

   • Optional: pan-fry boiled pierogi in butter for extra flavor and crispiness.

5. Serve:

   • Serve hot, optionally topped with melted butter, fried onions, or sour cream.

Cooking Tips

• Ensure dough edges are well sealed to prevent filling from leaking during boiling.

• Do not overcrowd the pot when boiling to avoid sticking.

Serving Suggestions

• Serve savory pierogi with sour cream and crispy fried onions for a traditional meal.

• Sweet pierogi can be served with fruit preserves or powdered sugar as a dessert or breakfast.